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Broccoli Cheddar Soup

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Servings 6 people

Ingredients
  

  • 2 heads broccoli
  • 1/2 white onion
  • 4-5 cloves roasted garlic or 2-3 cloves raw garlic
  • 200 g cheddar cheese (up to 250g)
  • 1 corn (use a carrot if you prefer)
  • 60 g butter (4 tbsp)
  • 40 g plain flour (3 tbsp)
  • 250 ml cooking cream / whipping cream (1 cup)
  • 750 ml chicken or vegetable broth (3 cups)
  • 250 ml water (1 cup)
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika

Instructions
 

  • Chop broccoli into tiny florets, cut the stems finely too. Slice or dice onion. Mince garlic if using fresh garlic. Cut kernels from corn. Grate cheese
  • Heat a large pot, add in butter till melted. Add in onions and sautee for 1 minute.
  • Add in flour and stir till it becomes a roux. Add in garlic (roasted or minced), and stir till flour is a little pasty.
  • Turn down the heat, add in 1 cup of cream and stir to try to combine both roux and cream together. Gradually add in 3 cups of stock and 1 cup water.
  • Add in broccoli and corn. Add paprika (if using) and season with black pepper. I didn't use salt because the chicken broth was slightly salted and cheddar cheese is salty. So hold on the salt till after you've added the cheddar cheese
  • Simmer for 10-15 minutes till broccoli is slightly softened.
  • Add grated cheddar cheese and stir well. Adjust seasoning as needed.
  • Serve with toasted sourdough.

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